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Teriyaki Beef Kababs and Spinach Rice

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“From a local supermarket where we are staying on holiday - they give a second recipe to use leftovers which I have posted at the bottom of the directions - times are for the first main recipe.”
6 skewers

Ingredients Nutrition

  • 1 kg beef steak (cut into cubes trimmed of fat)
  • 12 cup teriyaki marinade
  • vegetables (slices eg shallots and capsicum cut in same widtgh as beef cubes)
  • 2 cups brown rice (steamed)
  • 250 g frozen spinach (English thawed and heated)
  • 2 bunches asparagus (lightly steamed)
  • 6 skewers (soaked if wooden)


  1. Cut steak into cubes and place into a bowl with marinade and toss to combine.
  2. Thread beef cubes onto skewers, alternating with the sliced vegetables pieces.
  3. Heat grill or BBQ to hot and cook skewers for 10 minutes turning occasionally to evenly cook.
  4. Steam the brown rice and combine with hot spinach and serve kebabs with rice and asparagus.
  5. LEFT OVERS - Teriyaki Beef Noodles (serves 2 - 5 minutes prep. time) - Soak 200 grams shelf fresh singapore noodles in boiling water for 2 minutes and drain. Slice the leftover beef cubes, shallots, capsicum and asparagus into bit size pieces and toss together with noodles and 1 thinly sliced carrot. Combine 2 tablespoons sweet chilli sauce with 1 tablespoon lermon juice and 1 tablespoon soy sauce and drizzle over beef noodle mix.

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